Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. banana purée

Journal of Food Engineering

Volumn 33, Issue 3-4, 1997, Pages 239-256

  Guerrero, S N ^a   Alzamora, S M ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

ARRHENIUS;

COMPOSITION EFFECTS; FLOW PATTERNS; GLUCOSE; MATHEMATICAL MODELS; PH EFFECTS; SHEAR FLOW; THERMAL EFFECTS; VISCOSITY OF LIQUIDS; YIELD STRESS;

ARRHENIUS EQUATION; HERSCHEL BULKLEY MODEL;

FRUIT JUICES;

EID: 0031199121     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0260-8774(97)00032-0     Document Type: Article

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